Butterscotch Lace Cookies Popular Recipes

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Butterscotch Lace Cookies

"These want to stand in a single day. Do not lead them to in hot, humid climate as the cookies take in moisture from the air and emerge as limp."

Ingredients :

2 1/four cups rolled oats
1 cup butter, melted
1 1/2 cups packed brown sugar
half teaspoon salt
1 tablespoon molasses (non-obligatory)
three tablespoons all-purpose flour
1 egg, lightly crushed
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 36M	Ready in : P1D

Place rolled oats and brown sugar in a bowl. Pour melted butter over oats and stir to mix. Let aggregate stand at room temperature in a single day so oats soak up butter.
Preheat oven to 375 stages F (190 degrees C). Grease a baking sheet thoroughly, or line it with greased parchment paper.
Mix salt, molasses, flour, egg, and vanilla into oat mixture. Drop stage teaspoonfuls of dough 2 inches apart on organized baking sheet. Bake only 12 cookies consistent with pan.
Bake in preheated oven till edges are brown, 5 to 7 minutes. Allow to stay on sheet a few minutes, until organization, then right away take away with spatula to cooling rack.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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